|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
101 - 110 of 345 for shrimp sauce
In large saucepan, ... white pepper. Steam shrimp and add to sauce. Cook sauce ... immediately. Sprinkle with Parmesan cheese, if desired. Serves 6 easily.
Devein shrimp, saute. Melt ... until well blended. Add milk gradually, stirring constantly. Cook until thickened, then add salt and curry powder. Combine.
Mix in blender and chill. Keeps a long time in refrigerator.
Combine oil and ... not boil or sauce will break. Boil 6 shrimp per person. Place ... plate. Garnish with white chocolate and chopped fresh chives. Serves 4.
In 10 inch ... stirring occasionally. Add shrimp and scallops, cook ... not boil. Serve sauce over hot cooked pasta. Grated cheese optional. Makes 4 servings.
Saute onion in ... until tender; add shrimp, wine, garlic ... shrimp mix and cook 5 minutes, stirring well. Spoon over rice. Serve immediately. 4-6 servings.
Saute the chilies, ... evaporated and the sauce is quite thick. Reduce the heat, add shrimp, cover and ... cheese. Makes 4-6 servings. Heat scale 7 out of 10.
Thaw fish just ... heat and stir in parsley and shrimp. Pour over fish. Sprinkle with cheese. Bake about 25 minutes or until fish flakes easily with a fork.
Cut large or medium shrimp in half or ... and shrimp. Salt and pepper to taste. Heat, stirring occasionally. Serve over hot rice, toast or patty shells.
Mix all ingredients add salt and pepper and refrigerate. Serve over cooked shrimp with a dash of A-1 sauce.
top of page